Lamb Soup with Turmeric

Put lamb (500 g) into water (1500 g) and boil for about 90 minutes until tender. While the meat cooks, finely chop green onion (100 g) and pumpkin (200 g).

Sauté the onion and pumpkin in ghee (100 g) over low heat until soft, then add turmeric (3 g), cumin (1 g), coriander seeds (1 g), and ginger (1 g).

Remove the lamb from the broth, separate the meat from the bones, and shred it. Return the meat and cooked vegetables with the spices to the pot, add cilantro (10 g), stir, and heat the soup until hot.